In Supervision and Cost Controls class students get in the kitchen for some fun and hands-on learning. During this course, students conduct various yield tests, cooking loss tests and butcher’s yield tests and record the information to calculate Edible Portion costs, selling price and profitability.

KU SAR yield test June 2015 (5) KU SAR yield test June 2015 (6) KU SAR yield test June 2015 (1) KU SAR yield test June 2015 (2) KU SAR yield test June 2015 (3) KU SAR yield test June 2015 (4)

Competition team member Lisa Tower practices using the Wok in International Cuisine class. Here you can see her making Chef Keovilay’s delicious Pad Thai recipe after a great demo from Chef Deivert.

KU SAR international cuisine June 2015 (3) KU SAR international cuisine June 2015 (1) KU SAR international cuisine June 2015 (2)

At Keiser’s Center for Culinary Arts, our students learn to make EVERYTHING from scratch. Here you can see veal bones with tomato paste being roasted to make veal stock, which will later be turned into a delicious demi-glace.

KU SAR Roasting bones for stock June 2015

Chef Nicole Martinelli demos how to fillet fish on a beautiful whole Salmon. She later cured the salmon with beets, salt, sugar and spices for a beautiful salad for the Chaine des Rotisseurs kitchen dedication event.

KU SAR Fileting Salmon June 2015 (7) KU SAR Fileting Salmon June 2015 (1) KU SAR Fileting Salmon June 2015 (2) KU SAR Fileting Salmon June 2015 (3) KU SAR Fileting Salmon June 2015 (4) KU SAR Fileting Salmon June 2015 (6)